Appetizers: DEVILED EGGS
Restored from the Empower Network archive (2011–2017), lightly edited to meet our current advertising standards. Views are the original author’s.
(Yield: 12 deviled egg halves)
6 eggs
l/2 tsp. prepared mustard 2 Tbsp. mayonnaise 1 tbsp. melted butter
1 tsp. finely chopped onion
2 tsp. sweet pickle relish
1/4 tsp. salt
1/4 tsp. pepper
Paprika
1. Place eggs in medium-size saucepan; cover with water. Bring to a boil; reduce heat and cook for 18 minutes. Remove from heat and immediately place in ice water bath. Chill until cold.
2. Split eggs lengthwise; remove yolks and place in small bowl. Add mustard, mayonnaise and butter. Using a fork, blend thoroughly.
3. Add onion, pickle relish, salt and pepper; blend.
4. Fill egg halves with mixture. Sprinkle with paprika. Refrigerate; serve cold.
This is Mom’s recipe……………… one we all love. Instead of the pickle relish, she often uses a homemade relish that she makes.
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